Lechon Tom Yum Is a Recipe for Leftover Lechon That Isn’t Paksiw

The rainy season is the perfect time to indulge in some stomach-warming soup dishes.

And ones that have a sour kick like the classic Thai tom yum may also have resonance with Filipinos growing up eating sinigang (especially those on the the-more-sour-the-better train). In this simple, lazy-day recipe, we mash up a Filipino favorite with the aforementioned tom yum for a new dish that hits all the right spots.

The question is, what’s your favorite lechon though?

While paksiw is the go-to for preserving leftover lechon, here we offer you a dish that offers the same utility with a radically different taste. And we make it really easy: with tom yum paste readily available in supermarkets, the hard work has already been done for you. Now imagine that nice, lechon fat melting into a hot, sour, and spicy soup and tell us 30 minutes is too long a cooking time for a dish this good.

Lechon Tom Yum

Serves: 3-4 people

Active time: 30 mins

Total time:

Difficulty: Easy

INGREDIENTS

Soup Base

4 cups water or 2 cups each shrimp and pork broth

3 tbsp. tom yum paste

1 tsp. brown sugar

¼ cup lime juice

2 tbsp. fish sauce

½ cup straw mushrooms, drained

2 bird’s eye chilies, split in half

Meat and Garnish

300-400 grams lechon, chopped

½ cup cilantro

INSTRUCTIONS

Add water or broth to a large pot set over medium-high heat.

Add the Tom Yum paste, brown sugar, lime juice, and fish sauce.

Stir to combine until the sugar is dissolved.

Bring soup to a boil and add mushrooms and chili.

While soup is heating, add lechon to a large bowl.

Take soup off of heat and add to the lechon.

Garnish with cilantro and serve with more lime and fish sauce if desired.

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